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노홍균 嶺南大學校附設 基礎科學硏究所 1984 基礎科學硏究 Vol.4 No.-
The threshold kinetics is examined to understand the characteristics of the iodine laser and the products of photodissociation are summarized. The reaction terms are analyzed and the reaction rates are summarized to evaluate the optimum value.
노홍균,윤달경,변성미 한국키틴키토산학회 2011 한국키틴키토산학회지 Vol.16 No.4
Selected physicochemical and functional properties of chitosans prepared from crab leg and abdomen shells were evaluated. The leg shell contained comparable protein (29.50% vs. 27.47%) and ash (47.70% vs. 48.40%) but lower fat (0.53% vs. 0.73% ) and chitin (21.09% vs. 22.73%) contents compared with the abdomen shell. Physicochemical characteristics of chitosans somewhat differed depending on the parts of crab shell. Chitosan from leg shell (leg chitosan) showed lower degree of deacetylation (89.13% vs. 91.48%) but higher viscosity (1424.67 mPa s vs. 559.90 mPa s) and bulk density (0.34 g/mL vs. 0.31 g/mL) than chitosan from abdomen shell (abdomen chitosan). Leg chitosan had comparable L but higher a and b values than abdomen chitosan. Higher water-, fat-, and dye-binding capacities and DPPH radical scavenging activity were observed with abdomen chitosan, having higher degree of deacetylation and lower viscosity and bulk density.
노홍균,김지숙,이문이,조영인 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-
여러 pH 조건 및 키토산 농도하에서 쌀세척 폐수로부터 부유성 고형물을 효과적으로 응집, 회수할 수 있는 방법을 모색하였다. 키토산 첨가에 따른 탁도감소효과는 pH가 낮아짐에 따라 작았으며 pH 6 이상에서는 키토산 농도가 증가함에 따라 현저히 컸다. 그러나, 폐수의 탁도감소는 키토산 농도와는 관계없이 pH 4일 때 가장 효과적 이었으며 pH가 증가함에 따라 저하하였다. 쌀세척 폐수내의 부유성 고형물은 폐수의 pH를 4로 조정한 후 원심분리하므로서 가장 효과적으로 침전, 회수할 수 있었다. 이 때 탁도감소는 99% 이상을 나타내었으며, 폐수내 부유물질의 농도차와 pH 조정제로 사용된 산종류는 탁도감소에 영향을 미치지 않았다. 폐수의 탁도감소 효과는 저장기간이 길어짐에 따라 저하하였다. Treatment of rice-washing wastewater was considered under various pH levels and chitosan concentrations. Compared with the control test, addition of chitosan at the various concentrations did not noticeably enhanced turbidity reduction at pH 4 and 5, but greatly enhanced at above pH 6. However, reduction of turbidity in the wastewater, irrespective of chitosan concentrations, was the greatest at pH 4 and became lower by increasing pH. Suspended solids in the wastewater were the most effectively recovered by pH adjustment of the wastewater to 4 followed by centrifugation, with over 99% reduction in turbidity. Different concentrations of suspended solids in the wastewater and various kinds of acids used for pH adjustment did not affect turbidity reduction. Increasing storage periods of the wastewater resulted in lower reductions in turbidity.
Potential Inherent Properties of Chitosan and Its Applications in Preserving Muscle Food
노홍균,메르한 모라디,후세인 타시크,세예드 메르디 라자비 로하니,압둘라솔 오로미에리,사라 가세미 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.1
Chitosan is a natural nontoxic biodegradable polysaccharide and produced commercially by deacetylation of chitin from crustaceans. Chitosan and its derivatives have received considerable attention for their commercial applications in the food,pharmaceutical, cosmetic, and textile industries. Chitosan possesses many desirable inherent properties, such as antimicrobial and antioxidant activity as well as entrapping ability and film-forming property, for use in muscle foods. Chitosan has received increased attention during the past several decades primarily due to an increasing demand for food safety. This review is aimed at providing an overview of the data on some inherent properties of chitosan and its application in or on fresh and processed meat and seafood products.
노홍균,윤대경 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.3
Selected physicochemical and functional properties of chitosans as affected by three different decoloration methods (by bleaching agent, sun drying, and UV irradiation) were evaluated. A white-colored chitosan with high viscosity (816.8 and 2460.0mPa s, respectively) could be prepared by sun drying or UV irradiation without using a bleaching agent. Use of a bleaching agent (NaOCl) caused significantly reduced viscosity (8.2 mPa s) of chitosan in addition to the observed undesirable light brown color. However, chitosan decolorized by a bleaching agent exhibited higher water-binding capacity (529%) and DPPH radical scavenging activity (17.02%) than did the sun drying-chitosan (491% and 14.67%, respectively) and UV-chitosan (485% and 13.55%), due mainly to the lower viscosity. No significant differences in fat-binding capacity (303-313%) were observed among three chitosans.
盧弘均 嶺南大學校附設 基礎科學硏究所 1981 基礎科學硏究 Vol.1 No.-
The effective concentration of incident light flux on conic and parabolic collecting devices was derived. The dissociation rate as a function of radius from the axis in the laser tube and that on the axis derived. And incident ratio(the ratio of incident light flux by the chopper to full incident flux) was discussed to study the rise time.
노홍균,이문이 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-
게 가공 폐기물을 부가가치가 높은 키틴 자원으로 활용코자, 이들 폐기물로부터 키틴을 효율적으로 분리할 수 있는 조건을 설정하고 이로 부터 제조된 키틴의 물리화학적 성질을 조사하였다. 탈회분은 원료중량의 15배에 해당하는 1N HCl로 실온에서 30분간 교반함으로서, 탈단백질은 탈회분된 시료에 원료중량의 15배에 해당하는 5% NaOH용액으로 65℃에서 1시간 동안 교반함으로서 가장 효율적으로 이루어졌다. 탈색소는 원료중량의 10배에 해당하는 0.32% NaOCl로 3분간 처리시 가장 바람직하였다. 침지에 의한 탈회분 및 탈단백질은 교반에 비해 추출 효율성이 낮고 장시간을 요하였다. 백색의 최종 키틴제품은 질소함량이 6.45%, 회분은 0.15%이었으며, 5% lithium chloride를 함유한 N,N-dimethylacetamide용액(DMAc-5% LiCl)에서 0.1% 키틴의 점도는 12.8cP를 나타냈다. 또한 DMAc-5% LiCl에서 키틴의 용해도는 58.4%를 나타냈으며, bulk density는 입자 크기가 20~40mesh일 때 0.27g/㎖, 100mesh 이하일 때는 0.43g/㎖를 나타내었다. 입자 크기에 따른 키틴의 질소 및 회분함량에는 별차이가 없었으며, 키틴의 수율은 입자의 크기가 클수록 증가하는 경향이었다. 키틴 제조시 탈색공정은 키틴의 점도를 감소시켰으며 용해도에는 별 영향이 없었다. Procedures for isolation of chitin have been developed from crab(Chionoecetes opilio) shell waste with 26. 65% chitin on a dry basis. Optimal conditions for demineralization of crab shell were 1N HCl at ambient temperature for 30min with a solids to solvent ratio of 1: 15(w/v). Optimal deproteinization involved treatment with 5% NaOH at 65℃ for 1hr with a solids to solvent ratio of 1: 15(w/v). Effective decoloration was achieved by bleaching with 0.32% sodium hypochlorite solution for 3min with a solids to solvent ratio of 1: 10(w/v). Particular attention was given to characterization of the physicochemical properties of the crab chitin. Chitins, from four different mesh sizes of crab shell, did not show significant differences in nitrogen and ash compositions. Bleaching decreased the viscosity of chitin but did not affect its solubility.
노홍균,이신호,김순동 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-
Chinese cabbage kimchi has long been consumed as a traditional fermented food in Korea. Ingredients involved in kimchi preparation, such as red pepper, garlic, ginger, green onion, and etc., influence the kimchi fermentation rate differing with kinds and amounts of ingredients. In this review article, information on the kinds and amounts of these ingredients used in the extant 75 literature is given together with data for frequency and average amount of each ingredient. In addition, chemical composition, minerals and vitamins, and characteristics of the ingredients are present. Effects of ingredients on kimchi fermentation also are extensively reviewed.